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users rating4/4

Very good recipe.However I won't rate it because I didn't follow the recipe
exactly.I substituted the cream with evaporated and fresh milk at 1/3 and 2/3
ratio and some of the eggs with egg whites.I don't doubt that the recipe as written
is superior,but with these changes is still very good.

This recipe is a terrific base from which to improvise with whatever you might have lurking in the fridge. I used leftover bread crusts (remainders from canapes), subbed leeks for 1/2 the onion, skipped the bell pepper but added in batons of fresh asparagus. Fabulous.
I also used whole milk in place of half the cream and did not miss the extra fat one bit.

This recipe is a keeper. I used challah bread and the only change I made was to omit the green pepper. I halved the recipe and built it in stages during the day and kept it in the fridge for a few hours before baking. Not only will I make this again, but since it can be made ahead of time, it is perfect for entertaining.

I omitted most of the veggies, as I hate peppers and celery. I added more garlic, and I cubed up some provolone cheese and mixed that in with the bread... and I used a mix of two kinds of bread, French and a dense seed bread. I topped it with extra Parmesan and used a bit more custard proportionally (I had to pare down the recipe)... I loved it. I'm taking this to work all week to have with a lovely raw shredded veggie salad.

This is a wonderful recipe. The first time I made this I did not change a thing. Loved it then. This time I used challah and french bread along with 1c milk, 1c chicken stock and 1-1/2c mushroom stock. Mixed guyere and locatelli into the egg mixture as well as topping final dishes. I substituted celery heart for the celery and I used different baking dishes, I also added 1c of duck to one 8x8 and sausage to the other and left one with out meat. All of them are a success!

Great for brunch. Like so many of
you, I eliminated the celery, subbed
leeks for onions and added gruyere
to the custard. Sitting overnight,
the bread really absorbed the
custard. I would use all the custard
if serving this for brunch and
perhaps a bit lighter on it if
serving as more of a stuffing/side
dish.